Category Archives: Vegetarian-ish

broccoli casserole super easy

parboil broccoli in salted boiling water for 2 minutes then plunge into ice water

2 tbsp butter

2 tbsp of flour

2 cups of milk

at least 2 cups if not more of cheese (any type you like)

fresh bread crumbs

melted butter

heat butter until melted

add flour and heat for about 5 minutes on med low to ensure the flour is cooked (light brown)

add milk in small increments while continually stirring

once smooth then add cheese

mix cheese sauce and broccoli

add a mix of breadcrumbs and melted butter on top and

heat 350 for 20 – 3 min or until bubbly



panzanella (italian tomato bread) salad best if done in summer when tomatoes are at their best


2 1/2 pounds mixed tomatoes, cut into bite-sized pieces
2 teaspoons kosher salt, plus more for seasoning
3/4 pound ciabatta or rustic sourdough bread, cut into 1 1/2-inch cubes (about 6 cups bread cubes)
10 tablespoons extra-virgin olive oil, divided
1 small shallot, minced (about 2 tablespoons)
2 medium cloves garlic, minced (about 2 teaspoons)
1/2 teaspoon dijon mustard
2 tablespoons white wine vinegar or red wine vinegar
Freshly ground black pepper
1/2 cup packed basil leaves, roughly chopped
Place tomatoes in a colander set over a bowl and season with 2 teaspoons kosher salt. Toss to coat. Set aside at room temperature to drain, tossing occasionally, while you toast the bread. Drain for a minimum of 15 minutes.

Meanwhile, preheat oven to 350°F and adjust rack to center position. In a large bowl, toss bread cubes with 2 tablespoons olive oil. Transfer to a rimmed baking sheet. Bake until crisp and firm but not browned, about 15 minutes. Remove from oven and let cool.

Remove colander with tomatoes from bowl with tomato juice. Place colander with tomatoes in the sink. Add shallot, garlic, mustard, and vinegar to the bowl with tomato juice. Whisking constantly, drizzle in the remaining 1/2 cup olive oil. Season dressing to taste with salt and pepper.

Combine toasted bread, tomatoes, and dressing in a large bowl. Add basil leaves. Toss everything to coat and season with salt and pepper. Let rest for 30 minutes before serving, tossing occasionally until dressing is completely absorbed by bread.


carrot and potato mash

  • 4 Idaho potatoes, peeled and cut into 1-inch pieces (6 cups)
  • 3 carrots, peeled and cut into 1/2-inch pieces (2 cups)
  • 2 garlic cloves
  • Coarse salt and freshly ground black pepper
  • 3 tablespoons unsalted butter
  • 1. Place potatoes, carrots, and garlic in a medium saucepan. Cover with water. Add a large pinch of salt. Bring to a boil, and cook until completely tender, about 20 minutes.

  • 2. Drain vegetables, reserving 3/4 cup cooking liquid. Return all but 1/4 cup liquid to pot. Add milk and butter, and season with salt and pepper. Mash until smooth, adding remaining liquid to desired consistency.

Blistered fresh garden Cherry Tomatoes

  • as many  cherry tomatoes that you can get in your garden..
  • A few sprigs thyme or rosemary (I used both)
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper

    Preheat oven to 450°. Toss cherry tomatoes with thyme or rosemary and oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing once, until tomatoes are blistered and beginning to burst, 20–25 minutes. Let cool.

    Very very fresh tasting

roasted cauliflower steaks

  • 1 large head cauliflower, sliced lengthwise through the core into 4 ‘steaks’
  • 1/4 cup olive oil
  • 1 tablespoon fresh lemon juice
  • 2 cloves garlic, minced
  • 1 pinch red pepper flakes, or to taste
  • Salt and ground black pepper to taste

Cooking Directions

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

Place cauliflower steaks on the prepared baking sheet.

Whisk olive oil, lemon juice, garlic, red pepper flakes, salt, and black pepper together in a bowl. Brush 1/2 of the olive oil mixture over the tops of the cauliflower steaks.

Roast cauliflower steaks in the preheated oven for 15 minutes. Gently turn over each steak and brush with remaining olive oil mixture. Continue roasting until tender and golden, 15 to 20 minutes more.


1 medium red onion, about 5 ounces
1 Tsb sugar
1/2 teaspoon salt
3/4 cup rice vinegar, white wine vinegar, or apple cider vinegar

Flavorings (optional):
1 small clove of garlic, halved
5 black peppercorns
5 allspice berries
3 small springs of thyme
1 small dried chili

Kettle for boiling water
Knife and cutting board
Sieve or colander
Clean jar or container


  1. Slice the onions: Start 2 or 3 cups of water on to boil in a kettle. Peel and thinly slice the onion into approximately 1/4-inch moons. Peel and cut the garlic clove in half.
  2. Dissolve the sugar and salt: In the container you will be using to store the onions, add the sugar, salt, vinegar, and flavorings. Stir to dissolve.
  3. Par-blanch the onions: Place the onions in the sieve and place the sieve in the sink. Slowly pour the boiling water over the onions and let them drain.
  4. Add the onions to the jar: Add the onions to the jar and stir gently to evenly distribute the flavorings.
  5. Store: The onions will be ready in about 30 minutes, but are better after a few hours. Store in the refrigerator. They will keep for several weeks.

sous vide Bok Choy


  • 1 TBSP Ginger, Minced
  • 2 Cloves Garlic, Minced
  • 1 TBSP Toasted Sesame Oil
  • 1 TBSP Canola Oil
  • 1 TBSP Soy Sauce
  • 1 TBSP Fish Sauce
  • 1 tsp Red Pepper Flake (Gochugaru)
  • 1 lb Baby Bok Choy, Cut in Half Lengthwise
  • 1 TBSP Toasted Sesame Seed
  • 1 TBSP Cilantro Leaves optional
    1. Set up Anova water bath and turn temperature to 80ºC (176ºF).
    2. Place ginger and garlic in a large heatproof bowl.
    3. Heat sesame and canola oil in a small pot over medium heat until the surface is shimmering and giving off small wisps of smoke.
    4. Pour hot oil directly over ginger and garlic (be careful, it will sizzle and bubble up).
    5. Stir in fish sauce, soy sauce, and pepper flake, followed by the bok choy.
    6. Seal in a zip bag or food saver bag
    7. Lower into water bath and cook for 20 minutes.
    8. Remove from water bath and transfer to a serving bowl.
    9. Garnish with sesame seeds and cilantro.